This simple @cookbycolor salmon is flakey, fresh and flavorful! And the leftovers? Helllooooo salmon hash! I cooked this on the @traegergrills. My mom doesn’t have a grill, and wants you to know she makes it under the broiler in her apartment, and it is delicious. ⁣⁣While I prep the salmon, I roast fingerling potatoes in the oven. Crispy fingerling potatoes are. so. good. They are creamy inside and get crispy skins on the outside. Try them if you haven’t⁣.

Grilled Salmon

Ingredients:⁣2 ½ pound wild salmon filet (skin on)⁣1.5 Tbsp of avocado oil (potatoes)⁣1.5 Tbsps. of extra virgin olive oil (salmon)⁣1 ½ pounds of fingerling potatoes (usually come in a bag this size)⁣4 big springs of dill, plus more for garnish⁣2 small lemons – one cut to squeeze juice, the other sliced to place on top of salmon⁣Salt and Pepper to taste⁣⁣PREHEAT the oven to 450, putting the rack towards the top⁣

PREHEAT the Traeger to 350.⁣

CUT the fingerling potatoes in half, lengthwise. ⁣

TOSS the potatoes in the avocado oil + salt and pepper. ⁣

BAKE potatoes for 20-25 minutes at 450. *broil for last 2 minute to crisp up.⁣

WHISK olive oil and lemon juice, pour over salmon. ⁣

ARRANGE lemon slices and dill on top of the filet.⁣

SMOKE the salmon on the @trager for 15-20 minute (medium) or to your liking.⁣⁣-OR-⁣

*BROILER instructions:⁣

PREHEAT broiler.⁣BROIL for approximately 10 minutes for medium, or continue cooking to your liking.

Cook by Color is a collaboration– Nick cooks just as much as I do. We love to be in the kitchen together, getting creative, listening to music and of course, eating! This is Nick’s method for crispy skin, and tender meat is absolutely flawless and it’ll only take 10 hands-on minutes. ⁣⁣We make a whole grilled chicken once a week and it feeds us in so many ways. Using a whole chicken is a different experience than parts and pieces. So, obviously it FEEDS us, on average of 5 meals. Then the bones get used for broth, which’ll nourish us again. I got this chicken from a pasture raised poultry farm outside Portland called @marionacres which makes me feel grateful, connected and feeds my purpose to support sustainable agriculture. ⁣⁣I don’t buy pastured protein all the time. I do what I can with what’s accessible and in my budget. It is important to me to advocate for better quality meat, and support farmers that do good work for the environment and the animals. If nothing else, following their social media accounts has taught me a lot and opened the door to allow me to understand more about the politics of food. I talk more about this over @cookbycolor. I am happy to answer any questions, just post them below! ⁣

Ingredients⁣

(1) 4 pound chicken⁣¼ cup ghee⁣1.5 Tbsp kosher salt⁣1.5 tsp. aleppo pepper *1 tsp. dried oregano⁣1 tsp dried thyme⁣¼ tsp onion powder⁣¼ tsp garlic powder⁣⁣BUTTERFLY the chicken by cutting the back bone out with kitchen shears and lay it flat. You can also ask the butcher to do this for you (but be sure to keep the backbone for broth!)⁣⁣PAT the entire chicken very dry with a paper towel.⁣⁣PREHEAT the barbecue to cook over low indirect heat by turning the outside burners on low, and leaving the middle burner off. ⁣MIX salt and spices together in bowl.⁣⁣COAT the ghee evenly all over the chicken skin. ⁣⁣SPRINKLE the seasoning evenly over the ghee-covered chicken. ⁣⁣PLACE the chicken over the middle burner, set a timer for 45 minutes, keeping it covered until then. ⁣⁣REMOVE the chicken once the skin is crispy and the internal temperature is 165 degrees.

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Hi! I am Stephanie. What really fills me up is helping you gain perspective on the healthiest and happiest version of yourself, and to find the peace of mind that it may not look how you thought it would. My mission is to help you find your optimal wellness by cultivating realistic food and lifestyle habits to support your goals and needs.